Broccoli, cauliflower, red and green
bell peppers, jalapeÃ±o peppers, onions
and garlic, chopped bite-size
2 tablespoons soy sauce
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon crushed garlic or garlic powder
1 teaspoon freshly-ground black pepper
1 tablespoon water
Mix soy sauce, cumin, oregano and crushed or powdered garlic; marinate all vegetables in this mixture for a few minutes.
In the meantime, heat a wok or iron skillet so water boils away instantly. You can coat the surface with a little oil, if desired. Toss in the vegetables with 1 tablespoon water, shake the pan, and cover for a few minutes, until the broccoli is bright green.
Stir the vegetables. Add black pepper just before you remove the skillet from heat. The important thing is to prevent the veggies from becoming too tender, as crispness is essential.
Wrap in tortillas and add any combination of salsa, guacamole, cheese or sour cream, if desired.
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